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Grilled Steak

Grilled Steak with Potatoes and Sun-Dried Tomato Vinaigrette

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On the menu July 14 — July 20

Chef Shanna is firing up the grill for this cookout-inspired feast. Charred corn and zucchini make a beautiful bed for the steak, along with basil and Parmesan-studded potatoes. Sun-dried tomatoes give the lemony vinaigrette a burst of concentrated tomato flavor that definitely feels like summer.

  • For The Grill
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Shanna

By Chef Shanna

  • Calories 800
  • Protein 49g
  • Total Carb 46g
  • Total Fat 48g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ear corn
    • 1
    • ear corn
  • zucchini
    • 6 ounces
    • zucchini
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • lemon
    • 1
    • lemon
  • sun-dried tomatoes
    • 1 ounce
    • sun-dried tomatoes
  • basil
    • 1/8 ounce
    • basil
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese
  • red-skinned potatoes
    • 8 ounces
    • red-skinned potatoes
  • steaks
    • 2
    • steaks
  • garlic
    • 1 clove
    • garlic
  • shaved Parmesan cheese
    • 2 ounces
    • shaved Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan
  • 8" medium pot
  • aluminum foil
  • blender or food processor (optional)